Spinach Artichoke Pizza - This is my FAVORITE pizza to make at home! You wouldn't believe how good it is!!

Spinach Artichoke Pizza - this is my FAVORITE pizza to make at home! You wouldn't believe how good it is! Update: made for cooking club, got lots of compliments. I liked it a lot! I used her homemade pizza dough

Cilantro Basil Pesto Pasta

Cilantro Basil Pesto Pasta

Cilantro Basil Pesto Sauce for Pasta, Sandwiches, or dip! Healthy & Delicious **would be awesome with zucchini noodles instead of pasta**

Creamy Mushroom Fettuccine - The creamiest mushroom alfredo sauce you will ever have - a sauce so good, you'll want to slurp it with a spoon!

Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine - The creamiest mushroom alfredo sauce you will ever have - a sauce so good, you'll want to slurp it with a spoon! **Add chicken and substitute spaghetti squash for fettuccine noodles

Four Cheese Chicken Pasta Bake

Thank you Sandra over at adashofsanity for sharing this cheesy delight. We used to make our chicken pasta dishes with one cheese (sometimes two) but never 4 until we stumbled…

NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese - NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese - NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

NYT Cooking: After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

Marcella Hazan’s Bolognese Sauce

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word:

This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi.

Gnocchi in Pomodoro Sauce - this simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi.

Mark Bittman’s Eggplant Parmesan

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the (Baking Eggplant Parmesan)

Pasta Puttanesca

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weath

Pasta With Fresh Tomato Sauce and Ricotta

NYT Cooking: Pasta With Fresh Tomato Sauce and Ricotta - This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente

NYT Cooking: If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas...

Mushroom Risotto With Peas

This satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking. (Photo: Andrew Scrivani for The New York Time

NYT Cooking: This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.

Skillet Macaroni and Broccoli and Mushrooms and Cheese

NYT Cooking: This skillet-supper version of the classic is quicker and easier to make. This hearty comfort food easily functions as the main dish for vegetarians.

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